Just A Spoonful of Sugar…
[Photo courtesy of sxc.hu]
Just a spoonful of sugar…makes your vegetables stay intact when cooking!
I learned something today from the New York Times. What first sounded like a myth was proven by many food scientists as fact: Adding sugar while cooking vegetables helps them to keep their shape and nutrients.
When you heat vegetables or fruits, their cells essentially “leak out” causing them to lose their shape. But adding sugar acts as a glue that keeps the cell structure intact for longer. Read the whole article here.
The best example provided in the article was baked beans. Many baked bean recipes include molasses (a sugary substance) that allow the beans to cook for hours before losing their shape.
When we eat superfoods to maintain our health, it’s best to eat them raw to seal in all the nutrients, but maybe, just maybe we can cook them with some sugar and we’ll have the best of both worlds!
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Tags: cooking with sugar, new york times, sugar, vegetables
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